Vegetarian Christmas Roast

Total Time
Prep 10 mins
Cook 45 mins

I found this while seaching the net one day, and thought it sounded good for all our vegetarian friends.

Ingredients Nutrition


  1. Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened.
  2. Remove the bayleaf then drain and mash the onion and lentils.
  3. Add the nuts to the lentil puree then stir in the herbs, wine and seasoning.
  4. For the stuffing gently cook the onion in the oil until the onions soften.
  5. Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine.
  6. Take a flat ovenproof dish and spread half the lentil and nut mixture over the base.
  7. spread the stuffing mixture over it then cover with the remaining lentil mixture.
  8. Shape the whole to resemble an oblong loaf with the stuffing completely inside.
  9. Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast.
  10. Bake in pre-heated oven at 400f for about 45 minutes or until the topping mixture is brown and crispy.
Most Helpful

I've made a lot of different vegetarian loafs/roasts before and this one was more effort than most. Although the flavor was great, the texture wasn't so good and my guests didn't eat their portions or object when I threw the thing out after the meal. Sad I didn't have better success with this one, but maybe others will have a better experience.

powdergirl1 November 26, 2012

I made this a few nights ago and it was delicious. I used dried herbs instead of fresh and used my own stuffing recipe, but otherwise followed Shirl(J)831's recipe. I used 1 cup of whole wheat breadcrumbs for the topping and that was plenty. The texture of the roast was good and the flavor outstanding. We served ketchup on top and loved the combination. chefly

Chefly January 21, 2007